F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Wild Mushroom Goulash
© Anders Schonnemann

Wild Mushroom Goulash

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 6 to 8
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

This vegetarian goulash appears in Sarah Copeland's forthcoming book, Feast. It contains a lot of paprika, as Hungarians love its warm, heady flavor. For the best results, be sure to open a fresh container.

  1. 1/4 cup extra-virgin olive oil
  2. 2 medium onions, coarsely chopped
  3. 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped
  4. 1 1/2 pounds wild mushrooms, cut into 1-inch pieces
  5. 1 1/2 pounds cremini or white button mushrooms, quartered
  6. Salt
  7. Freshly ground pepper
  8. 4 garlic cloves, smashed
  9. 1 teaspoon caraway seeds
  10. 1/4 cup sweet Hungarian paprika
  11. 1 tablespoon hot Hungarian paprika
  12. One 28-ounce can diced tomatoes
  13. 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
  14. 1 pound zucchini, cut into 1-inch pieces
  15. 6 cups vegetable broth
  16. 2 bay leaves
  17. 2 tablespoons fresh bread crumbs
  18. Sour cream and chopped parsley, for serving
  1. In a large enameled cast-iron casserole, heat the oil. Add the onions and peppers and cook over moderate heat, stirring, until softened, about 6 minutes. Add all of the mushrooms, season with salt and pepper and cook until browned, about 10 minutes.
  2. Using the side of a chef's knife, mash the garlic to a paste with the caraway seeds and a generous pinch of salt; scrape into the casserole. Stir in both paprikas, the tomatoes, potatoes and zucchini. Add the broth and bay leaves, season with salt and pepper and bring to a boil. Cover and cook over low heat, until the stew is richly flavored, about 1 hour.
  3. Stir the bread crumbs into the stew and cook until slightly thickened, about 10 minutes; serve with sour cream and parsley.

Suggested Pairing

Earthy, red-berried Pinot Noir.

You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.